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1 

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Mi- Nil 


i-.ANonoi  ' 


{ 


Dr.  Harvey  Wiley 
Commends  the  Northern  Pacific  Dining  Car  Service^ 

Dr.  Harvey  W.  Wiley,  the  well  known  chemist  and  pure  food  expert,  is  quoted  in  the  Post-Intelligencer 
of  Seattle,  March  14,  1913,  as  saying: 

"Pure  food  must  be  the  foundation  upon  which  the  health  of  the  nation  is  built,  and  you  have  one  of  the  best 
illustrations  of  what  can  be  done  in  feeding  the  people  along  the  right  lines  with  the  right  kind  of  food  here  in  the 
Northwest  in  the  dining  service  of  the  Northern  Pacific  Railway. 

"The  food  served  and  its  preparation  should  be  a  model  for  every  railroad  and  hotel  in  America.     It  is 
superior  to  anything  I  have  ever  before  found  in  a  public  eating  place.     Most  of  the  food  which  they 
serve  comes  from  their  own  model  farms,  and  the  way  in  which  it  is  prepared  should  be  copied  by 
others  who  wish  to  serve  the  public  food  that  is  healthful.     I  travel  a  great  deal  and  I  am  com- 
\  ^v       pelled  to  eat  all  kinds  of  food  or  go  without,  and  it  is  a  pleasure  to  praise  when  I  find  a  cafe 
that  makes  every  effort  to  serve  healthful  food,  as  is  the  case  with  this  railroad  and 
some  of  the  hotels  I  have  visited  on  this  trip.     All  railroads  of  America  should 


by  all  means  copy  the  policy  of  the  Northern  Pacific." 


Form  4264—  C  5117 


Little  Gherkins,  15c 


ifil 


Consomme  in  Cup,  20c;  with  Rice,  25c 

Puree  of  Split  Pea,  2;c 

Sirloin  Steak,  £1.35        Breaef 


Queen  Olives,  15c  Ripe  Olives 

Bimpa 

(Our  Soups  Are  All  Fresh  Made — Not  Canned) 

Tomato  Bouillon,  20c 

Clam  Chowder,  25c 


fast  Steak,  70c 


I  endei 


Jfish 

Fresh  Fish  in  Season,  65c 


©roiled 


HRLOIN   STEAK,  SI. 35 

Lamb  Chop3,  75c 

Tomato  or  Creole  Sauce,  ioc 

Rasher  of  Bacon  (Served  with  Meat  or  Fish  Orders  only),  25c 


Fenderloin  Steak,  #1.35 
Pork  Chops,  65c 


.til  II  In* 

Chicken,  with  R 

Pirnrir   nir  TmiATft     ->Cr 


ISC 


Puree  of  Tomato,  25c 


Ham  or  Bacon,  60c 
Hambur 

Mushroom  Sauce,  25c 


.        c 

Spring  Chicken  (one  half), 


ak,  Creole  Sauce,  60c 


lEggs  rntb  ©melrttra 

Poached,  on  Toast  (2),  under  Glass,  35c 

Spanish  Omelette,  55c  Chopped  FIam  or  Bacon  Omelette, 


Boiled,  Fried  or  Shirred  (2),  30c 
c  Scrambled  (2),  30c 


(Tula  ffirats 
Roast  Beef,  65c         Roast  Loin  of  Pork,  65c 


w^ 


Boiled  Ham  ok  Tongue,  55c 


in 


Early  June 
-hicken  Salad,  6oc 


f 

I.  i 


Preserved  Figs,  with  Cream,  25 
Hom 


PlAS'  2SC  Cold  Asp 

I  mm 

Y/  I.  .. .. 

tntrFmrta 


Brgrtablra 

Cold  Asparagus,  Vinaigrette,  45 

Salafia 

Head  Lettuce,  35c 


M  Homemade  Fruit  Cak; 

Ream  Bread,  ioc 
Cream  Toast,  30c 


String  Bean 

f//L 


ftf.T  CARKEEAT,f"G  BAKED   AP"LE'  W'™  C^M.,'S= 

Bar  Le  Due  Jelly,  25c 

Brraua 

Buttered  Toast,  15c 
(dfrrar 

(-AMEMBERT,   20C,  ROQUEFORT  ChEE 


ese,  23c,  with  Toasted  Water  Crackers 

Bwrragra 


(H0^Z  Z^r™  PVWZ^~°  °"  G—  Upon  ReWest) 


.„.„,„,,% 


Ccoa,  per  Pot,  ,Sc        ' "'  "^  j&  ^  ^Wick's  Malted  M,l,,  ,oc 
Bread  and  Butter  Served  Free'w™  Al^Q 


iss,  25c  .1,, ; J™  ""•       .  chocolate,  r 

Instast  Postum,  ioc  '  '*  IvD"">^'-  Bottle 


Finger  Bowl  Served  Only  on  Request 
Gooa!  Mg^  and  Pleasant  Dreams 





Orange  Marmalade,  25c 

Guava  Jelly,  20c 


, ,       _        Drv  Toast,  ioc 
Milk  Toast,  25c 


Wim  Stat 

(CfjamparjnrB,  Etr. 

SMALL 

Pommery  Sec $225  Ruinart  "Brut" 

G.  H.  Mumm's  Extra  Dry      2.25  Sparkling  Burgundy  (red)  Paul  Masson 

Golden   State   Champagne,   Extra   Dry 1.75  Moet  &  Chandon  White  Seal 

Veuve  Clicquot 2.25  Ayala  Green  Label  Champagne     .    .    .    . 

WfyiU  Hitwa 

Cruse  &  Fils  Freres 
La  Tour  Blanche $i-75  Sauterne 

ariartta 

Cruse  &  Fils  Freres 

Chateau  La  Rose $1.00  St.  Julien 

Pontet  Canet      1.25  Neinsteiner  Rhein  Wine 

California  Claret  (splits) $   .15 

California  (Extra  Quality) 

Zinfandel $   .25  Burgundy  Reserve  Stock 

Tipo,  Red  or  White $   .35 


$i. 


2.25 
2.25 


$1 .00 


-  $   .75 
•  75 


$    .60 


Ctquors,  Etr. 


^N 


Victoria  Cross  Scotch  Whiskey  (Special  Liqueur) 

James  Hennessey  &  Co.  Cognac  *** 

Amontillado  Sherry  (very  fine) 

"inch's  Golden  Wedding  Rye      

Clear  Brook  Bourbon  Whiskey 

Rookwood  Bourbon  Whiskey 

Old  Rye  or  Bourbon  Whiskey 20 

Clark's  Pure  Rye  or  Bourbon      ...        .20 


individual 

15  Old  Scotch  Whiskey 

(o  Underoof  Rye 

25  McCallom's  Scotch  Whiskey  "Perfection"      

zo  Manhattan  or  Martini  Cocktails 

10  King  William  Scotch  Whiskey 

King  George  Scotch  Whiskey 25 

White  Label  Scotch  Whiskey,  John  Devvar  &  Sons,  Ltd.       .25 
Gin 


$   .20 


.20 


(CnrMalfl 

individual 
Benedictine,  Chartreuse  or  Creme  de  Menthe 
Edouard  Pernod  Absinthe      


$   -25 


Brrra 

25  Blatz  Beer  .    .    . 

25  Miller's  "High  Life"  Beer 

23  Pabst  Beer,  Blue  Ribbon    . 

25  Bevo  (Anheuser-Busch)    .  '   '   "       *" a 

25  Pablo  (Pabst  Brewing  Co.) ,J 


Wm.  J.  I.emp  Brewing  Co.'s  Falstaff  Brew         * 

SchliS3^0"'^'  Be"(-VI''<^apol,s  Brewing  CoO    .' 
""  u       ?c»wtz  fJelr  in  Brown  Bottles 

Anheu^bJs^B^eiS  ST0"  (THE  BREWERy;S  °WX  *™** 


—lis  Magical  Water  . 

Sparkling  Grape  Juice   (Pts.)  

Church's  Kennewick  Grape  Juice 

Phez— Pure  Juice  of  the  Loganberry 

Sparkling  Apenta  Water  (Splits)  ■    •    ■    . 

RAiCNiERr(aC,Cere?iRGpERALE)!     ^      Sheboygan  Ginge 

Gu,rMERsi.an^:ffi?r:!Lage,\,;°n;intM'«ti"8) 


*    -25 

M 

•15 


Coca  Cola.    ,   . 
Lemonade,  Plain,  i 


,-,  Lemonade  (Apollinaris,' pt.)' 
Lemonade  (Apollinaris,  or  White  Rock  Splits) 
Uuffev  s  Sparkling  Apple  Juice 


Ale  (Splits) 


inness'  Dublin  Porter  (Nips) 
Apollinaris  (Splits    i;c)  'i  '*.'-'  r    '    '    '    'w\  '    '    •  ~ 

odaWatou^)  •  • ; . [S-VataSi^s/gy*  ■*> 

S  .10     Red  Wing  Grape  Juice   .'.'.'. 


Bromo  Seltzer 

Rock  Spring  Water  (Splits)  ' 


October  Brand  Pure  Cid 

Bass';  Pale  Ale  (Dog's  Head  Brknd) 

Koss   Ginger  Ale  (Imported) 

Vichy  Water    .    .    , 

White  Rock  Water  (Splits,' i 

Poland  Water    .... 

Pluto  Water 

Red  Raven  Splits  ..." 


N  P  «„„..  1",,-.     _      ,n  Key  West  and  Imported,  2 

»£.  .i.  JA.,:_9GARETTES  (Benson  and  Hedges  No.  i)       .    . 


(Cigars,  Itr. 


c) 


IPS) 


.    i!    .10 


Melachrino  Cigarettes1 
Fatima  Cigarettes. 
Rameses  Cigarettes 
Milo  Cigarettes 
Camp  Cigarettes 


FOR  25C;  3   FOR  50C;  AND    IOC,    ICC 


Herbert  Tareyton  London  Ci< 


u-  -.—'    -■>->   20C  AND   2JC  EACH. 

Egyptian  Natural  Cigarettes 
Lgyptian  Deity  Cigarettes 
Pall  Mall  Cicarettes   .    . 

Mogul  Cigarettes ] 

Camel  Cigarettes  .... 
Playing  Cards  (Northern 


*  .15 

•  25 


Pacific  Ry.) 


■-0  CIGARETTES  SOI^L^L^ESOTA,  Omma^  ^ 

nested  to  report  the  fa  '  " 
any  indifference  or  inattention  on  the  part  of  any  ■ 


""""*""*  ""  rT"ni'i,i°.rJl^,th.elm  ^'diately  to  the  Dinini  Car  Conducto. 


r<  0/  any  employer  or  unsatisfactory 
service  to  A.  M.  Cleland,  General  Passenger 
Agent,  St.  Paul,  Minn. 


On  January  i,  1901  the  Northern  Pacific  Railway  discontinued  the  annoyance 
to  passengers  occasioned  by  ambitious  news  agents,  and  since  that  time  the  daily  newspapers 
published  along  our  line  are  supplied  to  all  our  trains  carrying  dining  cars.    Our  dining  car  conductors 
send  a  neatly  uniformed  waiter  through  the  train  between  meal  hours,  and  passengers  may  obtain  papers 
at  other  times  on  application  to  the  dining  car  conductor. 

"I  want  to  tell  you  that  my  trip  west  on  the  Northern  Pacific  was  the  most  enjoyable  one  I  have  ever  taken. 
The  food  was  beyond  compare  and  the  service  perfect  in  every  detail.  Time  and  distance  are  lessened  on 
your  road."  —Lillian  Russell 

"At  the  end  of  a  long  season  of  almost  constant  traveling  I  cannot  resist  thanking  you  for  the 
pleasure  and  comfort  your  most  wonderful  dining  car  service  has  given  me.     The  splendid  food, 
perfection  of  service  and  that  sense  of  individual  attention  one  gets  is,  I  think,  unique  in  railroad 
travel.     I  shall  route  my  tours  over  the  Northern  Pacific  wherever  possible,  for  this,  if  for 
no  other  reason."  —Margaret  Illington  Bowes 


X 


Attention  of  our  patrons  is  called  to  the  change  of  time  at  Mandan,  N.  D., 
and  Paradise,  Mont.,  to  one  hour  earlier  going  west  and  one 
hour  later  coming  east  at  each  point. 


Cuisine  Famously  Good 


The  attention  of  our  patrons  is  especially  directed  to  our  home-grown  products  obtained 
for  several  years  from  the  Northern  Pacific's  Dairy  and  Poultry  Farm  at  Kent,  Wash. 
A  specialty  is  made  of  strictly  fresh  eggs,  each  of  which  is  stamped  and  put  up  in  cartons  of  a  dozen  each. 
They  are  dated  so  as  to  avoid  the  possibility  of  an  old  egg  being  used. 
The  same  quality  of  milk-fed  young  chickens  that  are  used  for  broiling  purposes  are  also  used  exclusively  as  roasting 
chickens.     These  are  killed  only  as  wanted  for  supplying  our  dining  cars. 

We  also  make  a  specialty  of  raising  young  pork  from  which  we  make  all  the  sausage  in  our  own  Meat  Shop  for 
our  dining  car  service. 
No  cold  storage  stock  of  any  kind  is  handled,  thus  assuring  only  the  highest  quality  of  all  kinds  of  supplies. 
We  operate  our  own  bakeries  and  meat  shops  in  St.  Paul  and  Seattle  where  all  our  bread,  cakes  and 
pastry  are  made  and  where  all  meats  are  cut  and  wrapped  in  parchment  paper  ready  for  the  range. 
Unsalted  creamery  butter  is   not  only  served  exclusively  on  the  tables  but  also  for  all 
cooking  purposes  in  the  kitchen. 
The  well  known   Pokegama  water  which  is  bottled  at  the  Springs  at  Detroit, 
Minnesota,  is  served  with  all  meals. 

Originators  of  the  "Great  Big  Baked  Potato,"  February  8,  1909 

"Cold  Dishes  for  Hot  Days,"  June,  1910 

"Hot  Dishes  for  Cold  Days,"  en  Casserole,  October,  191 1 

"Great  Big  Baked  Apple,"  October,  1914 

"Salad  Menu,"  June,  1915 


A  Hearty  Invitation 

Is  extended  to  all  our  dining  car  patrons  to  visit  our  new  commissary  in  Seattle, 
located  two  blocks  south  of  the  King  Street  Passenger  Station.     It  is  one  of  the  most 
modern  and  up-to-date  institutions  of  its  kind  on  the  continent,  built  with  sanitation  as  the 
most  paramount  object  in  view.     Here  are  prepared  in  our  sanitary  bakeshop  all  the  bread 
and  pastry  articles  for  our  dining  car  service,  baked  in  an  Oil  Burning  Petersen  Oven,  so  as  to  avoid 
the  soot  and  dirt  incident  to  coal  firing,  and  insuring  cleanliness  to  our  bakeshop  products. 
Our  meat  shop  in  this  commissary,  also,  is  a  model  of  its  kind,  where  cleanliness 
in  the  method  of  handling  meats,  poultry,  etc.,   reigns  supreme.     The  meat   shop 
products  are  cooled  through  an  automatic  refrigeration  plant  of  the  most  modern 
installation,   always   insuring  a  uniform  temperature  of  a  very  low   degree. 
The  storeroom,  where  all  supplies  are  issued  to  the  cars,  has  also  been 
built  with   a  view  to  filling  dining  car  requisitions   in  the  most  ex- 
peditious and  cleanly  manner. 

A  guide  will  cheerfully  accompany  our  visitors  and  explain  the  workings  of 

each  department  in  detail.     It  will  give  us  pleasure 

to  entertain  you. 

II.  J.   Titus,   Supt.   Dining  Car  Service 


Chicago,  III.,  October  3,  1916. 
Mr.  H.  J.  Titus, 

Supt.  Dining  Cars,  Nor.  Pac.  Ry., 
St.  Paul,  Minnesota. 
My  Dear  Mr.  Titus : 
Your  Certificate  of  Membership  of  the  Boosters  Club  of  the  Big  Potato  Route  is  received.     I  cannot  tell 
you  how  much  I  appreciate  this  honor.     This  certificate  shall  be  properly  framed  and  hung  in  a  place 
where  I  can  see  it  constantly. 
I  have  been  in  every  nook  and  corner  of  the  United  States  and  Canada;  I  have  tracked  the 
moose  in  the  snows  of  Maine,  and  I  have  fished  for  tarpon  in  the  Gulf  of  Mexico.     I  have 
walked  among  the  orange  groves  of  Florida  and  have  witnessed  the  arrival  of 
Rex  and  mingled  with  the  maskers  of  the  gorgeous  balls  of  the 
Carnival  at  New  Orleans. 


I  have  seen  the  great  chronological  stone  of  the  Aztecs  in  Mexico  and  I  have  felt 
the  throbbing  of  the  engines  that  propel  the  great  liners  that  plow  the  Atlantic.     Have 
heard  the  Bells  of  Shandon  on  the  River  Lee  and  have  stood  on  the  Basalt  Columns  of  the  Giant's 
Causeway  and  looked  out  on  the  ocean.     I  have  seen  the  braes  of  bonny  Scotland  and  have  heard  the  trills  of 
Annie  Laurie  on  her  native  heath. 
Have  traveled  from  John  O'Grote's  House  to  Land's  End  and  have  seen  what  Merrie  England  has  to  show.     I  have 
mingled  with  the  gay  ones  on  the  Champs  Elysees  and  have  stood  with  bared  head  on  the  field  where  the  great 
Napoleon  lost,  and  stood  again  beside  his  tomb  in  the  Palais  des  Invalides  at  Paris.     Have  been  at  the  palace 
of  Unter  den  Linden  when  William  was  the  host,  and  I  have  gazed  at  the  Midnight  Sun  at  North  Cape. 
Have  skated  on  the  River  Neva  and  seen  the  Czar  review  his  troops  at  St.  Petersburg.     Have  seen  the 
Court  of  Lions  and  the  fountains  at  the  Alhambra  Palace  in  Granada,  and  stood  at  the  spot  called 
the  Last  Sigh  of  the  Moor.     I  have  seen  the  graceful  torreador  sidestep  the  furious  onrushes  of 
the  Andalusian  bull  at  Madrid,  and  have  heard  the  ardent  Castilian  lover  beneath  the 
window  of  his  lady-love  sing  ''Te  Amo,  Con  todo  mi  Corazon"  in  Seville. 
I  have  said  my  prayers  in  great  St.  Peters  and  seen  the  wonders 
of  the  Vatican  at  Rome.     Have  been 


thrilled  by  a  moonlight  view  of  the  Bay  of  Naples  and  have  listened  to  the 
gondolier's  song  while  standing  on  the  Bridge  of  Sighs  in  Venice.     I  have  walked  the 
streets  of  the  famous  city  of  Bagdad — the  home  of  dear  old  Haroun-al-Raschid.     I  have  looked  with 
awe  and  wonder  on  the  Sphinx  and  on  the  Pyramids,  and  marvelled  at  the  Phylon  of  the  Temple  of  Edfu  in 
Egypt.     Have  been  on  the  backs  of  camels  along  the  river  Nile  and  have  seen  the  ruins  of  Memphis  and  of  Thebes. 
I  have  seen  the  Arab  in  his  tent  on  one  side  of  the  Suez  and  the  Egyptian  with  his  plow  on  the  other.     Have  ridden 
on  the  back  of  the  kindly  elephant  in  the  land  of  his  nativity  and  have  walked  amongst  the  roses  in  the  gardens 
of  Araby,  and  have  breathed  the  sweet  scented  air  of  the  groves  of  the  Vale  of  Cashmere  in  India. 
Have  seen  the  great  sheep  ranches  of  the  Argentine  and  the  coffee  plantations  of  Brazil  and  have  traveled 
up  the  highest  railway  in  the  world  to  the  top  of  the  Andes,  and  seen  the  waters  of  the  Pacific  glisten  in 
the  sun. 
Have  seen  the  bushy-headed  men  of  Australia  throw  the  boomerang,  and  have  sailed  about 
the  Three  Hundred  Islands  of  the  Philippines;  have  ridden  in  the  jinrikishas  of  Naga- 
saki, and  have  been  present  at  the  Feast  of  the  Cherry  Blossoms  in  Japan. 
I  have  entered  the  gate  of  the  great  wall  that  surrounds  the 
Celestial  Empire,  and  I  have  heard  the  seals 


y 


barking  on  the  rocks  at  San  Francisco.     And  in  all  my  travels  I  will,  without 
the  slightest  hesitation,  say  that  for  service  and  courtesy  pre-eminent,  the  Northern 
Pacific  Railway  stands  first. 
Thanking  you  again  for  your  very  many  kindnesses  and  remembrances,  I  am,  my  dear  Mr.  Titus, 


Yours  very  sincerely, 

(Signed)  A.  D.  Riffel, 

Vice  President,  Ivory  Garter  Co. 
New  Orleans,  La. 


Yellowstone  National  Park 


It  is  the  largest,  oldest  and  most  unique  of  all  our  national  parks.     Its  area  is  3,312  square  miles,  or 
more  than  2,000,000  acres.     On  the  northwest,  north,  east  and  south  it  is  quite  closely  hemmed  in  by  various 
high  Rocky  Mountain  subranges,  whose  highest  peaks  attain  an  altitude  of  from  10,000  to  12,000  or  13,000  feet. 
Between  these  ranges  the  Park  Plateau  is  a  very  undulating  one,  from  7,000  to  8,300  feet  elevation,  with  numerous 
mountain  ranges  and  very  impressive  peaks  to  be  found,  largely  of  volcanic  origin.     The  forest  development  in 
the  Park  is  great  and  the  flora  unusual  and  varied.     The  great  continental  divide  extends  from  the  south- 
eastern corner  northwesterly  in  an  irregular  line,  and  the  tourist  crosses  it  twice  between  Upper  Geyser 
Basin  and  Yellowstone  Lake,  in  a  region  of  wild  grandeur  and  primeval  beauty. 
In  the  way  of  scenic  attractions,  the  Park  is  certainly  noteworthy,  as  it  has  high  mountains; 
beautiful  valleys;  is  threaded  by  a  perfect  network  of  mountain  trout  streams;  has  a  large 
number  of  lakes,  including  Yellowstone  Lake  some  twenty  miles  long  by  an  extreme 
width  of  sixteen  miles;  has  a  large  number  of  beautiful  waterfalls,  and  canyons 
of  surpassing  interest.     Besides  these  more  or  less  general  features, 
there  are  the  thousands  of  hot  and   mud 


•  obsidian  cliff,  sulphur  hi 


id  the  : 


springs,  paint  pots,  gla 
their  other  related  phenomena, 
in  all  the  world.     The  wild  animals  which  are  found  here — deer,  bear,  antelope,  elk,  buffalo,  etc., — 
almost  entirely  tinfearing  and  unsuspicious,  are  seen  more  or  less  daily  by  tourists.     The  several  varieties  of 
trout  which  are  found  in  the  streams  and  lakes  and  constitute  the  Park  the  most  wonderful  fishing  preserve  in 
the  country;  the  dignified  pelicans,  serve  to  attract  all  classes  of  people  and  travelers  to  this  unique  region  in  the 
heart  of  the  American  Rockies. 

Those  visiting  the  Park  who  are  inclined  to  look  beyond  the  mere  surface  of  things  and  study  the  causes  for 
its  existence  and  the  reasons  for  its  present  configuration  and  physical  aspects,  will  find  abundant  oppor- 
tunity to  interest  themselves.     The  book  of  nature  unfolded  here  must  be  studied  to  know  and 
understand  it,  and  a  very  wonderful  book  it  is.     Botany,  forestry,  geology  in  its  many  depart- 
ments, ornithology,  and  other  departments  of  scientific  knowledge  form,  in  many  respects, 
an  open   book  to  the  student.     The  flora   of  Yellowstone  National  Park    is,  indeed, 
very   fine.     The   great   differences    in    altitude    naturally   reflect  themselves 
in   the  flowers   and  shrubs  and   trees  to  be  found,   and  afford 
those   botanically    inclined   a   wide  field 


for  study  and  recreation.     In  geology,  the  situation  is  even  more  pronounced. 
There  is  a  general  recognition  of  the  fact  that  not  only  is  the  Yellowstone  Park  the  most 
wonderful  geyser  region  of  the  world,  but  that  there  is  no  canyon  that  is  the  equal  of  the  Grand  Canyon 
of  the  Yellowstone  with  its  wonderful  coloring,  its  profound  nature  sculpturing,  and  the  two  glorious  waterfalls 
that  are  found  at  its  head. 

In  1883  the  Northern  Pacific  Railway  completed  its  Park  branch  from  Livingston  to  the  northern  boundary  of  the 
Park — now  known  as  the  Gardiner  Gateway — and  thereby  opened  the  first  and  an  easy  and  convenient  way 
to  the  Park  and  it  may  justly  be  said,  the  natural  and  best  way. 
Mammoth  Hot  Springs  is  the  central  point,  the  capital  of  the  Park.     This  is  the  headquarters  of  the 
government  officials  in  charge  of  the  Park  and  also  of  the  transportation,  camping,  and  hotel  com- 
panies.    Here  also  is  Fort  Yellowstone,  one  of  the  most  attractive  army  posts  in  the  United 
States.     The  Northern  Pacific  Railway  park  terminus  is  Gardiner,  at  the  junction  of  the 
Gardiner  and  Yellowstone  rivers  and  only  five  miles  from  Mammoth  Hot  Springs,  which 
is  reached  by  a  very  fine  government  built  and  cared  for  road.     This  is  the 
natural  route  by  which  to  visit  the  Park  from  the  simple  fact  that 
each  successive  day's  journey  opens  up  a 


series  of  views  and  a  line  of  phenomena  each  a  little  more  interesting 
and  wonderful  than  that  which  preceded. 
The  great  #10,000  entrance  arch  built  of  lava  blocks  and  dedicated  by  President  Roosevelt,  in  1903, 
is  at  Gardiner. 
There  are  more  than  140  miles  of  easy  stage-coaching,  requiring  five  and  one-half  days'  travel.     The  nights  art 
spent  at  luxurious  hotels  or  comfortable  tent  camps,  established  at  the  most  important  points.     This  tour  enable; 
one  to  obtain  a  very  complete  idea  of  this  marvelous  part  of  the  earth,  but  the  time  may  be  indefinitely  extendec 
within  season  limits — June  15  to  September  15. 

0    9       ' 

Always  use  the  Northern  Pacific  Ry.     The  general  equipment  is  h 
able;  the  roadbed  is  smooth  and  double-tracked;  the  train  crews 
reputation  for  courtesy  and  a  desire  to  make  the  trave 
service  is  the  best  in  the  world;  thousands  of  pie 
pronounced  it  so.     We  know  you  w 


'Punish  Omelette 


